Classic Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)
This traditional Hungarian dish, Töltött Káposzta, or Stuffed Cabbage Rolls, is a comforting winter staple. With a delicious blend of ground pork, rice, and smoked meats, each bite delivers a perfect balance of savory flavors and rich textures. Serve warm with a dollop of sour cream for a truly authentic experience.
Ingredients
🐖 1.2 kg ground pork
🥄 10 tablespoons oil
🥓 200 grams bacon fat (preferably Mangalitsa)
🐖 450 grams smoked pork
🌭 200 grams smoked sausage
🥓 150 grams extra smoked bacon (cut into larger pieces)
🥚 3 eggs
🍚 300 grams rice (cooked and cooled)
🌱 1.5 kg sauerkraut
🌿 1 cooked sour cabbage head or whole cabbage
🍲 1.5-2 L smoked broth
🍅 5 tablespoons tomato paste
🧅 3-4 onions (chopped)
🧄 5-6 cloves garlic (plus extra crushed for filling, minced for roux)
🍃 5-6 bay leaves
🌿 Cumin seeds (whole and ground) to taste
🧂 Salt to taste
⚫ Pepper to taste
🌶️ 2 tablespoons paprika powder
🍃 Fresh dill (optional)
🍶 Sour cream for decoration
🌾 1-2 tablespoons flour (for roux, if desired)
Instructions
1- Prepare Smoked Meats and Rice:
- Cook smoked meats until slightly tender in a pot. Reserve the broth.
- Cook rice per package instructions and let it cool.
2- Make the Flavor Base (Bacon-Onion Mixture):
- Rinse and taste sauerkraut; repeat if too sour.
- Heat 10 tbsp oil in a frying pan and render bacon fat.
- Add chopped onions, bay leaves, and whole cumin seeds, sautéing until onions are translucent.
- Stir in minced garlic and black pepper.
- Remove from heat and mix in paprika powder. Let cool.
3- Combine Sauerkraut and Meat Filling:
- Mix half of the bacon-onion mixture into sauerkraut to season.
- Combine ground pork, cooled rice, remaining bacon-onion mixture, salt, pepper, crushed garlic, and eggs in a large bowl. Mix thoroughly.
4- Roll the Cabbage:
- Remove hard stalks from cabbage leaves.
- Place filling on a leaf, fold in sides, and roll tightly. Tuck in the end to secure.
5- Layer and Bake:
- Grease a large baking pot.
- Layer seasoned sauerkraut, smoked sausage slices, cabbage rolls, smoked pork, and extra smoked bacon.
- Pour the smoked broth mixed with tomato paste over layers. Add optional fresh dill, salt, and pepper.
- Cover with foil and bake at 370°F (180°C) for about 2 hours.
6- Thicken Sauce (Optional Roux):
- If needed, heat oil in a pan, add flour, and cook until golden for a roux.
- Mix to thicken the dish’s liquid before pouring it back.
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 8-10
Calories: Approximately 500
Protein: 30g
Fats: 35g
Carbohydrates: 20g
Equipment:
- 🥘 Pot for cooking smoked meats
- 🍳 Frying pan for bacon-onion mixture
- 🥣 Large mixing bowls for sauerkraut and meat mixture
- 🔪 Knife for chopping
- 🧥 Wooden cutting board
- 🍲 Large pot or roaster for baking
- 🔧 Tongs
- 🍲 Wooden spoon
- ⚖️ Pyrex measuring cup
- 🍴 Fork for serving/checking
Cooking Tips
- Cool ingredients like rice and bacon mixture before mixing with pork to maintain texture.
- Ensure sauerkraut is thoroughly seasoned as it remains unmixed during baking.
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